Chef de Cuisine (CDC)

We are seeking an operational Chef de Cuisine (CDC) to lead the back-of-house operations for a high-volume restaurant concept in San Diego, CA. This position is focused on execution, leadership, and team development rather than menu reinvention, as you will be executing an established, highly successful culinary program.

The ideal candidate is a strong floor manager who thrives in a fast-paced environment and excels at running the pass/expo during peak volume (450–500 covers).

Core Responsibilities

• Service Leadership: Lead, manage, and anchor the kitchen line; dominate the expo station during high-volume Friday and Saturday night services, ensuring absolute quality control.
• Team Development: Manage, coach, and mentor a large kitchen team (including sous chefs, line cooks, and a tenured prep team) to reduce turnover and build long-term career growth pipelines.
• Daily Operations: Oversee all kitchen functions including labor scheduling, ordering, and monthly inventory management based on sales projections and banquet/event needs.
• Financial Accountability: Actively manage and optimize food and labor costs to maintain target kitchen profitability.

Position Highlights & Structure

• Volume: High-volume dinner service alongside a strong banquet/events operation (~$2M volume).
• Menu: Execution of an established, 10-year culinary catalog with support for seasonal updates.
• Reporting: Reports directly to the General Manager.

Qualifications

• 8+ years of progressive culinary management experience (CDC, Executive Sous Chef, or Culinary Director) in a high-volume restaurant.
• Proven track record of managing food and labor costs, inventory systems, and diverse teams.
• Strong communication skills with the ability to maintain rigorous standards under pressure.
• Bilingual (English/Spanish) skills are a strong asset, as the prep team is primarily Spanish-speaking.

Compensation & Benefits

• Salary Range: Exempt position with competitive compensation, reflective of experience.